In a large casserole pot with a good drizzle of olive oil brown the meat off in batches until deeply caramalised. Remove the meat from the pot before adding the bacon and cooking until the fat has rendered and golden brown then add the brown onion and cook until tender, use a wooden spoon to lift off any bits from the bottom of the pot. Add the meat back to the pot along with the wine, stock and tomato paste and mix the ingredients thoroughly. Bring the pot to a boil before reducing the heat to a gently simmer, place the lid on the pot and simmer for 90 minutes or until the beef is tender, add the mushrooms and onions and cook for a further 30 minutes.

While the onions and mushrooms cook make the rustic mash. Cover the potatoes in cold salted water and bring to the boil. boil for 25 minutes or until tender when poked with a fork.

Drain off the water and using a masher smash the potatoes, skin and all. Don't make the mix too smooth, you still want chunks of potato. Add the parmesan and season with salt and pepper before serving with the beef bourguignon.